Over medium high heat, heat olive oil.
Add kale and sauté until wilted.
Add in beans, corn and spices and for about 2-3 minutes until combined and warmed.
Remove from heat.
Preheat a large skillet to medium high heat.
Add about 1/4 c cheese to 1/2 of an open tortilla. Spoon in half of the kale and bean mixture and then add desired amount of cilantro over top. Fold tortilla in half.
In large skillet, brown each side of the quesadilla in desired cooking oil or ghee for about 3 minutes. When cooked to desired brown, remove from heat, allow to cool and then dig in!